02097nas a2200265   4500000000100000000000100001008004100002260007000043653003600113653001900149653001600168653001900184653001300203653002500216653002000241100001200261700001300273700001400286700001200300245009300312300001200405490000800417520139200425022001401817       2014                            d  c12/2014bSchlütersche Verlagsgesellschaft mbH & Co. KGaHannover10athermophilic Campylobacter spp.10abacteriophages10abiosecurity10aorganic  acids10aEO water10aslaughter technology10adecontamination1 aG Klein1 aW Jansen1 aS Kittler1 aF Reich00aMitigation strategies for Campylobacter spp. in broiler at pre-harvest and harvest level  a132-1400 v1283 a In contrast to other foodborne zoonotic agents an elimination of Campylobacter  spp. from animal production, especially poultry production, seems not to be feasible.  Therefore mitigation strategies focus on reduction of the Campylobacter spp.  concentration in primary production and further minimalisation during processing.  In primary production biosecurity measures (incl. hygiene barriers and restricted  access) are the methods applied most commonly and most effectively so far. Experimental  approaches and few field trials also showed that bacteriophages, electrolyzed  oxidizing water, organic acids or medium chain fatty acids (applied via drinking  water) are also effective in reducing Campylobacter prevalence and/or concentration.  However this reduction cannot be transferred in all cases to the situation in the  slaughterhouse. Therefore additional measures have to be taken in account in the  slaughterhouse to prevent cross-contamination. Logistic or scheduled slaughter can  prevent cross-contamination but cannot further reduce Campylobacter concentration. Process parameters like elevated scalding temperature can contribute to such a  reduction, but may also alter the product quality. Therefore no single pre- or harvest  measure is sufficient for the reduction of Campylobacter concentration, but a combination of measures in both production levels is needed.   a0005-9366